Hamburger Vegetable Soup

This easy Hamburger Vegetable Soup is one of those recipes I turn to on chilly nights when I want something simple, filling, and full of veggies. It’s the kind of soup that feels like home in a bowl, with tender ground beef, loads of vegetables, and a savory broth that’s perfect for dunking crusty bread. Best part? It uses ingredients you probably already have in your pantry or fridge.

I first had a version of this soup at my (then future) mother-in-law’s house. I remember feeling a little nervous meeting the family, but the moment I tasted her soup, all that melted away. It reminded me of the kind of old-fashioned, no-fuss cooking my own family did—like my mom’s pot roast or my grandma’s minestrone. Ever since then, it’s been one of those dependable recipes that shows up on our table all year, especially when I want something hearty but unfussy.

Why You’ll Love It

This hamburger vegetable soup is a lifesaver on busy weeknights when you want dinner on the table without a lot of fuss. I love that it can be cooked on the stovetop, in the slow cooker, or even in the Instant Pot—so it fits whatever mood or schedule you’re working with.

It’s really flavorful without needing anything fancy, just solid ingredients and some patient simmering. It’s loaded with veggies, which is great for using up odds and ends from the fridge (I’ve thrown in everything from green beans to leftover spinach). It’s one of those soups that somehow tastes even better the next day, making it perfect for meal prep. I often make a double batch and freeze half so I have a homemade dinner ready to go on nights when I’m too tired to cook.

What is Hamburger Soup Made of?

Here’s what I use and why:

• Ground beef – I usually grab 85% lean. It has enough fat for flavor without being greasy. I’ve also used leaner beef when that’s what I had, and it worked fine. If there’s a lot of fat, I just drain it off.
• Yellow onion – Gives the soup that classic, comforting base flavor. I like to dice it small so it melts into the broth.
• Celery – I’m convinced soups just taste better with celery in them. It brings a mellow savoriness I really love.
• Carrots – Sweet and hearty. I like to cut mine on the chunky side so they don’t turn mushy.
• Diced canned tomatoes – Their acidity balances the richness of the beef. If I have fire-roasted ones on hand, I’ll use those for a smoky edge.
• Corn – Canned or frozen both work. I usually have a can in the pantry waiting for soup night.
• Green beans – Fresh, frozen, or canned. I use whatever’s cheapest or in season.
• Potatoes – New potatoes are great because they hold their shape. But honestly, I’ve used everything from russets to Yukon Golds, and it’s all delicious.
• Beef bouillon cubes or Better Than Bouillon – A shortcut for big beefy flavor.
• Wine – Red or white. I use whatever bottle’s open. It adds a little extra depth.
• Beef broth – The base of the soup. I usually go with low-sodium so I can salt it to taste.
• Bay leaf – Adds a gentle herbal note that rounds things out.
• Dried marjoram – One of those herbs that deserves more love. It’s a little like oregano, but softer and more floral.
• Garlic salt – Super handy for boosting flavor in one sprinkle.
• Dried tarragon – Subtle but special. A little goes a long way.
• Kosher salt and freshly ground black pepper – Don’t skip them! Seasoning is what turns ingredients into dinner.

I like that this list is flexible. If I’m missing something, I don’t stress—this soup is very forgiving.

How to Make Hamburger Soup

Brown the ground beef and sauté the veggies.
I use my big Dutch oven for this. I brown the beef first, breaking it up as it cooks. Once it’s no longer pink, I add the onions and celery and cook them until they soften. This step smells so good—it’s the smell of dinner happening.

Simmer and season.
I toss in the rest of the ingredients and give it a good stir. I bring it up to a boil, then turn it down to a gentle simmer. I let it bubble away for 30–40 minutes, enough time for the carrots to get tender and the flavors to meld. Before serving, I taste and adjust salt and pepper as needed.

If I’m feeling extra indulgent, I’ll sprinkle shredded cheddar on top of my bowl. It melts into the hot broth and makes it feel even more cozy.

Hamburger Vegetable Soup Recipe Variations

This soup is like a blank canvas. I’ll switch things up based on what I have or what sounds good. Some of my favorite veggie additions:

• Peas
• Butternut squash or pumpkin cubes for a hint of sweetness
• Leeks (sautéed with the onion)
• Green onions sprinkled on top
• Fire-roasted stewed tomatoes
• Spinach or kale stirred in at the end
• Cabbage shreds
• Bell peppers

And if I want to change the protein:

• Ground turkey or chicken for a lighter take
• Ground bison for a richer flavor
• Lentils if I want to skip the meat but still have a hearty soup

A handful of cooked macaroni or rotini makes it feel like hamburger helper in soup form, which is a big hit with kids.

FAQ and Recipe Tips

Can I make this in a slow cooker or Instant Pot?
Definitely. If I’m using the slow cooker, I brown the beef, onions, and celery first in a skillet, then transfer them to the slow cooker with the rest of the ingredients. I cook it for about 4 hours on high or 6–8 on low.

For the Instant Pot, I use the Sauté function to brown the beef, onions, and celery, then add everything else. I lock the lid, set it to manual for 5 minutes, and let the pressure naturally release for 10 minutes before finishing with a quick release.

Chop your veg evenly.
I try to cut the onion and celery about the same size so they cook at the same rate. For carrots, I usually go chunky so they don’t fall apart, but you can dice them smaller if you prefer a more uniform look.

I’ve found this soup is forgiving about the chopping though—it doesn’t have to be perfect.

Storage

This soup is one of my favorite meal prep options. I store leftovers in an airtight container in the fridge for 3–4 days. The flavors just keep getting better. If I’m planning ahead, I’ll make a double batch and freeze half.

I freeze it in gallon freezer bags, laid flat so they stack easily. On a busy night, I just pull one out and let it thaw in the fridge, then warm it on the stove.

This makes those chaotic evenings feel a little easier, knowing I have a homemade dinner waiting for me.

Also try these Hamburger recipe:-

• Hamburger Stroganoff
• Hamburger Stew
• Homemade Hamburger Buns